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  • 昨天
文字稿
00:00Good morning…
00:16Sister, you and grandma go to the park
00:23Now I am going to Tuoluwan Market to buy things.
00:27Every day I go out to the market to shop
00:33I have been enjoying shopping in the market for a few days.
00:37If the company needs to melt it, we will buy some.
00:42In fact, in 1954
00:48Just as Faith came out
00:53I was already 18 years old at that time.
00:56So I agree to go shopping in the restaurant
00:59Just established the boss, master
01:05Also called Feng Man
01:07Feng Man is a famous person in Xinde
01:09Is a chef
01:11He is also my uncle
01:14So after coming out, he said
01:17Yes...you come in and work.
01:20Follow me
01:21After living here, I have been following him for twelve years.
01:27We used to say that if you work in this industry for three years, you will produce a successful
01:33That means you can cook for three years.
01:36It takes five years to find a buyer.
01:39China's liberation, the early stage is suitable for liberation
01:46So it's hard to make a living in Hong Kong.
01:51This is the main line of work
01:53Once you start, you will have something to eat.
01:56Have salary
01:58Much better than other lines
02:02But it was very hard, more than ten hours a day
02:08There was no official rest for a month.
02:11After that, I went to Fengcheng.
02:15Only half a day off a week
02:17I also took a half-day off, and I was very happy at that time.
02:22I went out to buy some sweet chicken today.
02:24Because a customer ordered
02:28That's the meat-haired frog.
02:30So go out and buy it yourself
02:34Good morning, brother.
02:34Good morning, boys
02:36Good morning…
02:37What's wrong?
02:38Okay, let's get some sweet chicken today.
02:40Okay... non-stop
02:42How about this?
02:44This section is a bit wet and broken
02:48Frogs are beneficial
02:52Frogs are great for making porridge or soup.
02:57Feeling uncomfortable or abstaining from food
02:59They all eat snacks
03:01Nutritious
03:04It is also good for the skin and body.
03:07When he stir-fries, the meat will bend up.
03:09Like a ball, very beautiful
03:13After twelve years of apprenticeship
03:15That is 1966
03:17At that time, Uncle Jing's father
03:18A hotel in Tokyo
03:20Become a Chinese Kitchen Manager
03:21Ask Uncle Jing to come over and help
03:23The father and son successfully promoted Shunde Sai
03:251978
03:27Feng Man wants to open Fengcheng Restaurant in North Point
03:29Call Uncle Jing back again
03:31Be one of four partners
03:32In 1984, the Prince Edward branch was opened
03:35Uncle Jing worked there until graduation.
03:39In fact, we went to Japan
03:42No one said it was a Shunde race.
03:44The Japanese don't understand what Shunde Sai is.
03:48He knows your Cantonese cuisine.
03:50But our Cantonese cuisine
03:53Through to the pure Desai base
03:57It is suitable for Japan
03:59Because most Japanese people like handmade dishes
04:03Those dishes should be ordered smoothly and easily.
04:09So we can't say that we were successful in going to Japan.
04:13But it's also quite popular
04:16I actually did a good job.
04:19My dad retired.
04:21I am the only one in charge of Chinese cuisine in the country.
04:25Take care of you, take care of you
04:28But my master said
04:30You want to come back
04:32Don't linger for so long
04:35It's always the leaves that return to their roots.
04:37It's better not to come back
04:39I support you
04:41Let's open another Fengcheng
04:44So we didn't do it in 1978.
04:48I left Japan
04:49Return to Hong Kong
04:51Open this North Point Fengcheng
04:54Because at that time
04:57This Fengcheng has been in business for six years.
05:01Coinciding with the second and third pillars
05:04They are all mature.
05:08Became several masters
05:12Several of our managers said
05:16Why not open another one?
05:19Let's go to the ninth floor.
05:21Later we agreed to open another one.
05:24I opened a shop in the past
05:26Separate some people
05:28At that time, I was concentrating on taking care of it.
05:32I come back here twice a week.
05:37Look at the kitchen and follow them.
05:40This is the only one left now.
05:44I'm here every day.
05:46Having done so much, of course I have many friends.
05:48Many guests
05:49Uncle Police, I want to see you
05:52Just swim down and greet him
05:55Good morning…
05:59Because of Mrs. Peng, we have been patronizing the restaurant since its opening.
06:04It was really here, more than 40 years ago
06:06Having done so many things...
06:08What are you doing with your hands?
06:10Caught by crab
06:12Crab? He said you had leftover fried chicken.
06:14Isn't it too much left?
06:18This is a long-time customer.
06:21Good morning
06:22Good morning, brother
06:24Good morning, good morning
06:27Good morning, brother.
06:29Good morning…
06:32When we stay, we will make it a habit
06:35In the kitchen
06:36Asking me to sit there stupidly is meaningless
06:39In the kitchen, rubbing the head and tail, making pot stickers
06:43For example, I can cut vegetables.
06:47Sometimes it really takes 10 hours.
06:49Often it's 10 hours.
06:50Playing Mahjong in the afternoon
06:54The sparrows rested at that time.
06:55It's called rest and playing mahjong
07:01After we came back
07:03Japan's economy is taking off again
07:07Those restaurants and hotels
07:10Notice to those Japanese registrars
07:14Come to Hong Kong
07:16Investigation and exchange
07:18Then he is really Fengcheng
07:21Fengcheng
07:22All occupy one position
07:25Go to Fulinmen and Fengcheng
07:29Those old brands
07:30Remember those
07:32Good, delicious
07:36Cantonese cuisine actually has four branches
07:38Cantonese, Hakka, Chaoshan and Shunde cuisine
07:43There is a saying that goes "Eat in Guangzhou, cook in Fengcheng"
07:47We can already see the status of Shunde cuisine in Cantonese cuisine.
07:50Chefs have always said that Shunde people value food and drink.
07:57Pigeon
07:58Most of them are roasted pigeon
07:59Calculate
08:00Pigeon with soy sauce
08:02But Shunde people are not like that.
08:03Those ducks
08:04It's to cover the meat.
08:05Fry the bones with a little meat on them and fry the pigeon slices at the bottom
08:14Fried bone base
08:15Eat like this
08:17The river food used to be delicious.
08:21For example, the sugar fish and native fish are delicious.
08:27And those eels are delicious.
08:31Water quality, and the fact that the fish didn't have any feed at the time
08:37They eat grass and don't have much feed.
08:42So the fish raised here are very fresh and sweet.
08:45And those local fish, it also needs to be fresh
08:52Come and brew fish with local grains and play fish balls
08:57There are many changes
08:59The mountains and rivers can also be seen through the willows and silk trees.
09:05Roast the meat
09:07Those skirts, those will be burned
09:12It doesn't mean that if you chop it up, it will be stewed.
09:18It is just some lean meat, fried
09:21The name Mu Liu Ruisi is also very famous
09:23This is delicious.
09:26One of the characteristics of Shunde cuisine is its exquisiteness.
09:30The following dish is meat-cut frog
09:32Just by hearing the name, you can already tell how exquisite it is.
09:42This dish is chopped frog. I put the frog on top.
09:56Disassemble the bones
10:00If you cover rotten meat, cover wet minced meat
10:04It becomes impossible to put the materials in.
10:08We covered the frog with meat
10:17It has to stick
10:19Now there are three
10:22Just make a hole here.
10:24You make a hole and put the material in.
10:26Here we need to cut
10:31Here we need to cut it thin again
10:35Here we need to cut it thin, and then cut it again.
10:38Hole in the middle
10:42There is another hole here.
10:44We need to cut three holes, so we divide them into three pairs.
10:48The first hole is the belly hole
10:51Thigh hole
10:54The third one is the hole for the calf
11:01This meat cut frog
11:03People who say Shunde cuisine rarely cook it.
11:06Your frog, whether it's a skewer
11:10You fried frog slices
11:12The chef won't cook with you, how much meat is there
11:16Just cover it with bones
11:18Fry it like this, but Shunde people are not afraid of trouble
11:22But what we did before
11:25Then make a reservation, have dinner, and stir-fry some side dishes.
11:30Let's say I ordered a meat dish of frog.
11:33It's impossible
11:35Some fish, you can't order fish
11:52You can stand here
11:54How long does it take
11:55Very bad
11:56Are you having fun? Yes
11:59Some people use it as a public rhetoric
12:02I clicked on the moon to take a photo for you
12:06Why do you click on the moon?
12:07You can click on the moon
12:08What did you just do?
12:09He pressed his chin
12:18Frogs grow in paddy fields and rice fields.
12:22Wholesale fish market in Danshui
12:25It has been supplied
12:27Freshwater fish stalls are river
12:30Even reproduced
12:33The freshwater fish stalls are seafood
12:37It's at sea
12:38Of course, some are bred.
12:41Old-style municipal market
12:43I only know how to plan fish stalls
12:46To rent to our tenants
12:48But if you go to the new street market
12:51Or at this time
12:54The market where the tender was submitted
12:55All will plan freshwater fish stalls
12:58It's either a seafood stall or a frozen food stall.
13:01There is not much supply on the market now.
13:05So I think roughly every day
13:07They are all around 10 or 8 jin
13:08Every stall
13:09Compared with before
13:11In the previous generation
13:12A lot less
13:13It's about how many mouths to sell.
13:16That is, how many hundred kilograms to sell
13:20There are more in summer
13:21Some people cook winter melon
13:23Frogs should be used in winter melon
13:27In winter, I make clay pot rice
13:30Usually used for frying
13:32Fried Frog
13:34Fried Frog
13:35Like these, surround them and raise them
13:40It doesn't use water, it doesn't use water
13:43Like this
13:44Usually, a raw frog will do.
13:48These are more tender and won't get old.
13:52There is nothing wrong with it.
13:54The skin turns white after peeling
13:58Usually four per pound
14:00The frog is very standard and beautiful.
14:02Behead first
14:07Then peel the skin
14:10Very simple
14:11we…
14:12That's it.
14:14Give it a bone
14:17People say that bird bones have worms
14:19Now I don't have to worry about getting a freckle.
14:23Frogs are amphibian animals.
14:25They also build food in places like fish ponds and streams.
14:29So although it is not a fish
14:30But it is also classified as freshwater fish.
14:35Hosta Frog Hairpin
14:36It is made of kale sprouts, Jinhua ham and mushrooms
14:40The frog is the French chicken.
14:43In fact, frogs
14:45Jun Deren thinks it is good for the body
14:50Good for the skin
14:53Many families buy frogs to eat.
14:56Come out and cook porridge
14:59Frog porridge is delicious
15:01No seasons
15:03In fact, frogs
15:05Wild frog
15:07Winter is the most beautiful
15:10Wild frog
15:12Eat well in winter
15:14Fat
15:16Eat until you get fat
15:18Eat well
15:19It is what we call an entry hole.
15:21Into those summer
15:23Into those summer
15:25Summer vacation
15:26Into those and straw
15:28The Stone
15:32Come spend the winter
15:35Catch it in winter and it will be fat
15:37Then when spring comes,
15:41The time it came out of the hole
15:43Will become hungry and thin
15:45so
15:47Spring frog
15:49Not that fat
15:51Winter is the fattest
15:53Fried Frog
15:55It seems like this meat-dining frog
15:57The first step is important
15:59You heat the pot
16:02Then add some oil
16:04Wait until the oil temperature reaches medium
16:08You can release the frogs
16:10So that frog
16:13That frog
16:14So it won't stick to the pan.
16:16If you say
16:19Your wok is not heated yet.
16:21The wok is boiling before oil is added
16:23Your frog
16:25Put it in
16:27Just stick to the wok
16:29You messed up the whole frog
16:32You're so angry
16:34You're so angry
16:37That fire is so hot
16:38That fire is so hot
16:40That fire is so hot
16:42It becomes unpalatable
16:44Not pretty
16:46And its rawness
16:48It's not okay to be born, and it's not okay to be old
16:51Not ripe enough
16:53If you stir-fry it twice, it will fall apart.
16:55This frog will scatter
16:57Too ripe, it will be rough
16:59And the fire is too hot
17:01The kale in the meat meal was burnt again
17:06Not pretty
17:08The so-called color, aroma and taste
17:10Beautiful and delicious
17:13This is the standard
17:14Uncle Jing, would you like some tea?
17:15Yes, tea
17:17Disturbed
17:19Please don't say that.
17:21Then I won't be shy, okay?
17:22I want it hot
17:24good
17:25This is your Shunde nostalgic dish.
17:28It's called meat hairpin frog
17:29yes
17:31Like the meat hairpin of Zirou hairpin
17:34Meat Hairpin Frog
17:36Meat hairpin, eat it first
17:37Very light and smooth
17:41You bought this frog at the market this morning.
17:43Yes
17:45How to choose frogs
17:49What is a frog?
17:53We usually choose
17:55Comparison of fat
17:57Male frogs are better
17:59Male frogs are more delicious
18:01How difficult is it to stir-fry frog meat?
18:03Also need to be careful
18:05Use experience
18:07Because frog meat is very thin
18:10Yes
18:11You covered it
18:13Wear some ham again
18:18I just heard a young man say
18:19I have never eaten frogs.
18:21People nowadays rarely eat frogs.
18:22But we...
18:23Frogs are good things
18:25Frogs are high in protein.
18:26This is Shunde's nostalgic dish.
18:28Shunde
18:29Frogs are also a commodity
18:30Buy wine for a hot wedding
18:32Yes
18:33Plus it’s hard to get
18:34This kind of meat stir-fry
18:37Shunde is very...
18:39It is very famous
18:41When we were kids
18:42We often see some
18:44The Shunde Ma Sister Who Never Married
18:46yes
18:47That is, those who work as domestic servants
18:48Specialized in cooking
18:49yes
18:50Everyone is good at cooking.
18:51Shunde dialect
18:52I often hear those
18:53A few days is gray
18:54Yes, carp ash
18:55Carp
18:56That is how
18:57Really bad
18:58Carp ash is bad
18:59Really bad
19:00Really bad
19:01They are great at cooking.
19:02Very powerful
19:03This is Shunde’s culture
19:04Cooking
19:05yes
19:06Shunde people eat
19:07More Shunde
19:09Or lycopodii gray
19:10Gray carp
19:11Is "Lihuihui" a Shunde dialect?
19:12yes
19:13Gray carp
19:14Frog
19:15He said he wanted to cover the bones
19:17Bone
19:18Bone
19:19That Shunde Cuisine
19:20What is so special about this dish?
19:22rhowi
19:24Say enough
19:25There are requirements for everything
19:28There is a requirement
19:29There is a requirement
19:30It is difficult to run a Shunde cuisine restaurant
19:31yes
19:32Because there is no Rachford in Shunde
19:34They may not have those
19:35Surface work
19:36Piano thorn cover
19:37Expensive
19:39But there are many manual
19:40There are many handmade
19:41Have you ever been to Shunde to eat?
19:43Both
19:44Frogs, water fish, water snakes
19:47Wow
19:49Last time I went to Shunde
19:51This is the first time I have eaten water snake porridge in my life
19:53There is a saying in Shunde dialect:
19:56People talk a lot
19:58He said
19:58Water snake spring is so long
20:00yes
20:02He
20:03One meal
20:04One knot, one knot, one knot
20:06Shunde dialect is a meal
20:08You speak Chengton
20:09Water snake spring is so long
20:10One by one
20:11It is from Shunde
20:12yes
20:15Uncle Jing is 88 years old this year.
20:17The front row injured another hand
20:19But he still insisted on coming back every day to flatter
20:22Because this is the result of his life's hard work.
20:44A life with a sealed wish
20:45It is New World Company
20:47The second time is a deep feeling
20:49It's a new company
20:50Looking for land seedlings
20:50Migrate quickly!
20:51In the front row, there is the Holy Land's Heart Fire
20:53Let go of the life
20:54This seat
20:55service
20:55There is aerial reproduction
20:56It's a new company
20:57The new strongest company
20:58Then that person
21:00Woman